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1. Separate the romaine lettuce and wash the leaves under cold running water. Dry each leaf thoroughly with paper towels. Then wrap the lettuce in a dry kitchen towel and chill while you assemble the other ingredients. Cut a loaf of bread into 1˝-inch-thick slices. Trim the crusts and cut each slice into 1˝-inch squares.
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2. In a heavy skillet, large enough to hold all the croutons in one layer, heat 4 tablespoons of the vegetable oil over high heat until a light haze forms above it. Add the croutons and brown them on all sides, turning them with tongs, and, if necessary, add up to another 4 tablespoons of oil.
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3. Remove the pan from the heat, then add the chopped garlic and toss the croutons about in the hot fat. Remove the croutons to paper towels to drain, cool and crisp.
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4. Plunge the eggs into rapidly boiling water for 10 seconds, remove and set aside. Break the chilled romaine into serving-sized pieces and scatter them in the bottom of a large salad bowl, preferably glass or porcelain.
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5. Add the salt, pepper and olive oil, and toss the lettuce with two large spoons or, better still, with your hands. Then break the eggs on top of the salad, add the lemon juice and mix again until the lettuce is thoroughly coated with the dressing.
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6. Add the cheese and the anchovies, if you are using them, and mix once more. Scatter the croutons over the top and serve at once on chilled salad plates.
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